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Lentil Portobello Mushroom Soup


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Rate this recipe 4.6/5 (9 Votes)


  • Vegetable broth
  • Olive oil
  • Onions
  • Garlic
  • Sea Salt
  • Celery
  • Carrots
  • Portobello mushrooms
  • Red lentils
  • Meatless meatballs (optional)



Step 1

Sauté Chopped carrots, celery onions and garlic in 1 tablespoon olive oil until tender. Add 2 cups of red lentils and sea salt to mixture. Pour in 6 cups of vegetable broth and simmer for 1 hour. Add chopped portabello mushrooms, meatballs and cook for 30 – 40 minutes more.

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